Tag: green chilles

GODUMA DOSA

INGREDIENTS

Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves

METHOD

  1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
  2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
  3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
  4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
  5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
  6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
  7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
  8. No need to cook another side. Serve with chutney.

EASY COCONUT CHUTNEY

IMG_3940INGREDIENTS

Fresh grated coconut – 1/2 cup

Green chilles – 6 [finely chopped]

Finely chopped coriander leaves – 1  tbsp

Curd [ yogurt ] – 1/3 cup

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal [minapa pappu] – 1/4 tsp

Cumin seeds – 1/4 tsp

Crushed garlic pods – 3

Broken red chillies – 4

Curry leaves – few

METHOD

  • Take a small grinder jar. Put grated coconut, green chillies, coriander leaves, salt and curd.
  • Grind to a coarse paste. Check out the seasoning. Keep it aside.
  • Heat oil in a small pan, add mustard seeds. When the mustard seeds begin to splutter, add garlic, urad dal and cumin seeds.
  • Fry till the urad dal becomes golden brown. Then add red chillies and curry leaves.
  • Fry till the curry leaves become crisp. Swicth off the flame and immediately pour the talimpu on the coconut chutney.
  • Goes well with idli and dosa.

 

CHANA DAL CHUTNEY

INGREDIENTS

Chana dal – 1/4 cup

Green chilles – 8 cut into 2 pieces

Coriander seeds – 1 tbsp

Cumin seeds- 1/4 tsp

Garlic -4 mashed with skin

Turemeric powder – one pinch

Curry leaves – few

Oil – 1 ,1/2 tbsp

Salt to taste

Tamarind paste – 1 tsp

Water -as required

METHOD

Heat oil in  a pan on low heat. Add all the talimpu ingredients in order except salt and tamarind paste. Fry on medium heat until aromatic or till they change colour. Cool it and grind it with salt and tamarind using little water. Adjust seasoning . Serve with idli or dosa.

NOTES – Make sure not to burn any of the ingredients while frying.

SUGGESTIONS – Adjust spice with green chilles.Image